Mozzarella Cheese Testing

Mozzarella Cheese is a soft, unripened or mildly ripened cheese traditionally made from buffalo milk or cow’s milk through a process of curdling, stretching, and kneading to achieve its signature elastic texture and delicate, milky flavor. As per FSSAI standards, Mozzarella must meet defined compositional requirements, including a specified minimum milk fat content on a dry matter basis and controlled moisture levels to ensure freshness and functionality. The cheese is known for its excellent melting properties, making it ideal for culinary applications such as pizza, lasagna, and baked dishes. It may be available in fresh, brined, or low-moisture forms, each requiring specific handling and storage conditions. Mozzarella must be free from non-dairy fats, starches, and unauthorized additives, and should comply with FSSAI’s microbiological and hygiene regulations to ensure safety for consumption. It must be packaged hygienically and stored under refrigeration to maintain its soft texture, stretchability, and shelf stability.